Effect of oxidation induced by hydroxyl radical-mediated model on molecular structural and physical character of egg white powder

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

(2017) Valerie Lechevalier et al.   JOURNAL OF FOOD ENGINEERING

Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate

(2016) Yaoyao Tan et al.   FOOD RESEARCH INTERNATIONAL

Proteolytically-induced changes of secondary structural protein conformation of bovine serum albumin monitored by Fourier transform infrared (FT-IR) and UV-circular dichroism spectroscopy

(2016) Günnur Güler et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of oxidation on the emulsifying properties of soy protein isolate

(2013) Nannan Chen et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

(2012) Silvia Monfort et al.   FOOD RESEARCH INTERNATIONAL

Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

(2011) Baohua Kong et al.   Food and Bioprocess Technology

Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties

(2011) Xuhai Cui et al.   Food and Bioprocess Technology

Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure

(2010) D. Scheidegger et al.   JOURNAL OF DAIRY SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Structural modification of soy protein by the lipid peroxidation product acrolein

(2009) Wei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure and Stability Changes of Human IgG1 Fc as a Consequence of Methionine Oxidation

(2008) Dingjiang Liu et al.   BIOCHEMISTRY